I live for a salad bowl for lunch, ideally a mix of warm and cold ingredients in the chilly season. It‘s light but nourishing at the same time and leaves you feeling like your best self. By choosing seasonal ingredients like bright orange root vegetables, mushrooms and dark leafy greens we nourish our bodies with the optimal nutrients.
Serves two.
Ingredients: (preferably organic)
- 6-8 stalks of kale, de-stemmed & torn into small pieces
- 2 cups wild rice, cooked
- ½ butternut squash, peeled & cubed
- 2 cups button mushrooms, sliced
- 1 apple, cubed
- ½ block vegan feta
Seed Mix
- seed mix of your choice (sunflower, pumpkin, almond slivers, pine nuts etc)
- 1 tbsp avocado oil
- ½ tbsp maple syrup
- ½ tbsp tamari
Mustard Sage Dressing
- 4-5 sage leaves
- 2 tbsp apple cider vinegar
- 4-6 tbsp olive oil
- ½ tbsp maple syrup
- 1/2 tbsp mustard
- ½ clove garlic
- ½ tsp pink Himalayan salt
Directions:
01. Pre-heat the oven to 200C. Spread out the squash on a parchment paper lined baking sheet, mix with a splash of avocado oil and salt and bake for 30 minutes. Set aside.
02. Lower the heat to 180C. Mix the seeds on the same baking sheet with avocado oil, maple syrup and tamari. Bake for 10-15 minutes until crispy and let cool down.
03. In a pan, sauté the mushrooms until crispy with some avocado oil and season with salt and pepper to taste.
04. Make the dressing by mixing all the ingredients in a high-speed blender.
05. Massage the kale with some olive oil, a squeeze of lemon and a pinch of salt and divide into two bowls.
06. Top the kale with the wild rice, butternut squash, mushrooms, apple and vegan feta and garnish with the seed mix. Drizzle with some sage mustard dressing and enjoy!
